The bottom and sides of this cake and the apples become encrusted with caramelized maple, while the rest of the cake remains moist and light. This is a fine, simple combination from one of the best maple cookbooks I know, The Vermont Maple Syrup Cookbook, edited by Reginal L. Muir, which is now out of print but available in libraries.
- 7 tbs. butter, soften
- 1/2 c. maple syrup
- 2 medium apples, cored, unpeeled and cut into 1/2″ slices
- 1 1/2 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 3/4 c. sugar
- 2 large eggs, separated
- 1/2 c. milk
- whipped cream (optional)
- Preheat oven to 350 degrees.
- Melt 3 tbs. butter in an 8 or 9″ square baking pan or cast iron round.
- Pour maple syrup over butter and remove from heat.
- Arrange apples in pan.
- In a medium bowl, sift together flour, baking powder, and salt.
- In a large bowl, cream remaining 4 tbs. butter with 1/2 cup sugar and egg yolks until fluffy.
- Add dry ingredients and milk, alternating, to butter mixture.
- Beat egg whites until stiff, beat in remaining 1/4 cup sugar. Fold whites gently into the batter and spread batter over apples.
- Bake for 40 to 50 mins, or until a toothpick inserted in the center comes out clean.
- Immediately remove cake from pan by inverting it over a serving plate.
- Serve warm with whipped cream if desired.